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Monday, 16 January 2017

Mexican Quinoa & Kale Bowl...

Want to try this Mexican Quinoa & Kale Bowl?

Prep: 20 minutes
Cook: 15 minutes

Serves 4

  • 175g quinoa
  • 500ml hot chicken stock
  • 250g pack Kale
  • 1 tbsp oil
  • 300g chicken breasts, thinly sliced
  • 1 tsp mild chilli powder
  • 400g can kidney beans, drained and rinsed
  • 200g pack fresh tomato salsa
  • 227g can chopped tomatoes
  • 2 ripe avocados
  • 1 tbsp chilli sauce
  • 1 lime

  1. Cook the quinoa in stock for 15 minutes, drain off any excess liquid. Meanwhile, cook the kale in boiling water for 5 minutes, drain and stir into the quinoa and season. Place in the base of a heatproof serving bowl.
  2. Meanwhile, heat the oil and fry the chicken and chilli powder for 5-6 minutes, add the kidney beans, salsa and tomatoes and cook for 1 minute or until the chicken is cooked throughout. Spoon on top of the quinoa.
  3. Mash the avocado with the chilli sauce and juice of half the lime, season and spoon over the chicken. Serve with the remaining half lime cut into wedges.

Cooks tip:
  • Try using couscous or bulgar wheat instead of quinoa and use minced beef instead of chicken. For extra chilli heat, use hot chilli powder.

Recipe c/o Discover Kale


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